Millet Baked with Vegetables

Ingredients

• 1 Shallot
• 1 Garlic clove
• 3 tbsp olive oil
• 500 ml vegetable broth
• 200 g millet
• 2 Eggs
• 200 g ricotta
• 40 g parmesan (block)
• 1 tbsp fresh chopped thyme
• Salt
• Pepper (freshly ground)
• 2 bell peppers (yellow and red)
• 1 Zucchini
• 1 eggplant
• 2 sprigs Rosemary
• 400 g canned diced tomatoes
• 100 g goat cheese (roll)
• 40 g pine nuts

Instructions

1. 1.

   Peel and finely dice the shallot and garlic. Sauté briefly in 2 tbsp hot olive oil, then deglaze with about 500 ml broth. Rinse millet under cold water, add to the broth, cover, and simmer gently for ~15 minutes. Remove from heat and let stand covered another 15–20 minutes, adding more broth if needed until all liquid is absorbed. Beat eggs with drained ricotta and grated parmesan, mix in thyme, then fold into the millet. Season with salt and pepper, transfer to an oiled baking dish, and smooth the surface.

2. 2.

   Wash, halve, core, and chop the bell peppers. Slice zucchini and eggplant into thin rounds. Sauté all vegetables together in the remaining hot oil for 4–5 minutes. Remove from heat, sprinkle with fresh rosemary leaves, season with salt and pepper, and spread over the millet base. Dot the tomatoes with a tablespoon of olive oil. Dice goat cheese, scatter pine nuts over the veggies, then bake in a preheated oven at 200 °C (180 °C fan) for about 35 minutes until golden brown.